Herb-Marinated Boneless Greek Leg of Lamb
Experience the rich flavors of Greece with this succulent Herb-Marinated Boneless Greek Leg of Lamb. Perfectly tender and infused with lemon, garlic, and aromatic oregano, this dish captures the essence of traditional Greek cuisine. Ideal for holiday gatherings or special occasions, serve it with roasted vegetables and tzatziki sauce for a delightful meal that your guests will remember. This recipe, marinating overnight, allows the spices to deeply penetrate the meat, ensuring each bite is bursting with flavor.
6
Servings
433
Calories
8
Ingredients
Ingredients
Boneless leg of lamb
5 lbs (trimmed and tied)
Fresh lemon juice
1/2 cup (juiced)
Fresh lemon juice
2 tablespoons (reserved for finishing)
Olive oil
1/2 cup
Dried oregano
1/4 cup
Garlic cloves
8 (crushed)
Salt
1 tablespoon
Black pepper
2 teaspoons
Instructions
1
In a large mixing bowl, combine 1/2 cup of fresh lemon juice, olive oil, dried oregano, crushed garlic, salt, and black pepper.
2
Whisk the marinade until well combined.
3
Place the boneless leg of lamb in a shallow baking dish and pour the marinade over it, ensuring the meat is thoroughly coated. Turn the lamb a few times for even coverage.
4
Cover the dish and marinate in the refrigerator for at least 3 hours, preferably overnight, turning the lamb occasionally for maximum flavor infusion.
5
When ready to cook, preheat the oven to 450°F (230°C).
6
Remove the lamb from the marinade and discard any leftover marinade.
7
Place the lamb on a roasting rack set over a baking dish to catch any drippings.
8
Roast the lamb in the preheated oven for 15 minutes to create a nice sear.
9
Reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 40 minutes, or until a meat thermometer inserted into the thickest part of the lamb reads your desired doneness (145°F for medium-rare, 160°F for medium).
10
Once cooked, remove the lamb from the oven and drizzle the reserved 2 tablespoons of fresh lemon juice over the meat.
11
Cover the lamb loosely with aluminum foil and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Nutrition Information
30g
Fat
2.5g
Carbs
37g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Marinated Boneless Greek Leg of Lamb?
It is a succulent dish featuring tender lamb infused with lemon, garlic, and aromatic oregano, capturing the essence of traditional Greek cuisine.
How long should I marinate the lamb for the best flavor?
The lamb should marinate for at least 3 hours, but marinating it overnight is preferred to allow the spices to deeply penetrate the meat.
What are the primary ingredients in the marinade?
The marinade consists of 1/2 cup fresh lemon juice, olive oil, dried oregano, crushed garlic, salt, and black pepper.
What size leg of lamb is required for this recipe?
This recipe calls for a 5 lb boneless leg of lamb that has been trimmed and tied.
At what temperature should the oven be preheated?
Preheat the oven to 450°F (230°C) for the initial roasting phase.
How long do I sear the lamb at the high temperature?
Roast the lamb at 450°F for 15 minutes to create a nice sear on the outside.
What is the roasting temperature after the initial sear?
After the first 15 minutes, reduce the oven temperature to 350°F (175°C) for the remainder of the cooking time.
What is the internal temperature for medium-rare lamb?
A meat thermometer inserted into the thickest part of the lamb should read 145°F for medium-rare.
What is the target temperature for medium doneness?
For medium doneness, the internal temperature of the lamb should reach 160°F.
Should I reuse the marinade after the lamb is finished soaking?
No, you should remove the lamb from the marinade and discard any leftover marinade before roasting.
Why is it important to rest the lamb after cooking?
Resting the lamb for 10-15 minutes allows the juices to redistribute throughout the meat, ensuring it remains moist and tender when carved.
When should I add the reserved lemon juice?
Drizzle the reserved 2 tablespoons of fresh lemon juice over the meat immediately after removing it from the oven.
How many servings does this 5 lb lamb recipe provide?
This recipe is intended to serve 6 people.
What are the suggested side dishes for Greek lamb?
This dish pairs perfectly with roasted vegetables and tzatziki sauce.
How many calories are in a single serving?
Each serving contains approximately 433 calories.
What is the fat content per serving?
There are 30g of fat per serving in this recipe.
How much protein does one serving provide?
One serving of this Greek lamb provides 37g of protein.
Are there many carbohydrates in this dish?
No, this is a low-carb option with only 2.5g of carbohydrates per serving.
How many garlic cloves are used in the recipe?
The recipe requires 8 garlic cloves, which should be crushed before being added to the marinade.
Can I use fresh oregano instead of dried?
The recipe specifies 1/4 cup of dried oregano, which provides a concentrated flavor suitable for roasting.
Do I need special equipment for roasting the lamb?
You will need a roasting rack set over a baking dish to catch the drippings and ensure even cooking.
Is the lamb covered while roasting in the oven?
The instructions do not specify covering during the roast, but it should be covered with foil during the resting phase.
How much olive oil is used?
The recipe calls for 1/2 cup of olive oil in the marinade.
What is the total estimated roasting time?
The total roasting time is approximately 55 minutes, plus 10-15 minutes for resting.
Is this recipe suitable for holidays?
Yes, it is described as ideal for holiday gatherings or special occasions.
What is the function of the lemon juice in the marinade?
The lemon juice acts as an acid to help tenderize the meat and provide a bright, citrusy flavor.
How much salt and pepper should be added?
The marinade requires 1 tablespoon of salt and 2 teaspoons of black pepper.
Should the lamb be turned during the marinating process?
Yes, turning the lamb occasionally while marinating helps ensure maximum flavor infusion on all sides.
Is the lamb bone-in or boneless?
This specific recipe uses a boneless leg of lamb.
What is the final step before carving the meat?
The final step is to let the lamb rest loosely covered with aluminum foil for 10 to 15 minutes.